유산균 발효를 통한 콩잎차의 항산화 및 아질산염 소거 활성

초록

Soybean leaf has recently been reported to contain many isoflavones compared to soybean. This study evaluated the antioxidant and nitrite scavenging activities of soybean leaf tea and fermented soybean leaf tea using Leuconostoc mesenteroides MSL129 and Leuconostoc lactis MBE1530. The total polyphenol and flavonoid contents increased significantly after fermentation by lactic acid bacteria. Compared to soybean leaf tea, fermented soybean leaf tea possessed the highest 1,1'-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, 2,2'-azobis-3-ethylbenthiaazoline-6-sulfonic acid (ABTS) radical-scavenging activity, superoxide dismutase (SOD)-like activities, ferric reducing antioxidant power (FRAP), and nitrite scavenging activity. Therefore, tea from soybean leaf fermented with lactic acid bacteria could be an excellent source of natural antioxidants and nitrite scavengers.

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